Libby's Pumpkin Roll

Cake:
Powdered Sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup chopped walnuts (optional, of course)

Filling:
1 pkg. (8oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered Sugar

For Cake: Prehead oven to 375. Grease 15x10 inch jelly-roll pan. Line with wax paper. Grease and flour paper. Srinkle a thin, cotton kitcen towl with powdered sugar.

Cobine: flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake: 13-15 min. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towle. Carefully peel off paper. Roll up cake and towl together, starting on narrow end. Cool on wire rack.

For Filling: BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel, spread cream cheese mixture over cake. Reroll. Wrap a plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.

Decadent Chocolate Bundt Cake

Decadent Chocolate Bundt Cake
from Rachel Leavitt's blog

1 dark chocolate cake mix
1 small box instant vanilla pudding
1/3 cup milk
1 egg
1 16 oz. sour cream
1 12 oz. bag chocolate chips

Mix all together and pour into a greased and floured bundt pan. **will be much thicker than a traditional cake mix Bake at 350 degrees for 50min.-1 hour. When ready to serve, dust with powdered sugar.

Cream Cheese Danish

from the kitchen of Rachel Leavitt

2 cans Pillsbury crescent rolls
1 egg yolk
2 8-oz. cream cheese
1 c. sugar
1 tsp. Lemon juice
1 tsp. Vanilla
¾ c. chopped pecans (optional)

powdered sugar (for dusting)

Butter and sugar a 9 X 13” pan
Unroll 1 can of crescent rolls into pan and press seams together
Mix together egg yolk, 2 cream cheeses, sugar, lemon juice & vanilla
Pour cream cheese mixture over layer of crescent rolls
Unroll second can of crescent rolls, press seams together, and lay on top of cream cheese
Sprinkle with chopped pecans

Bake at 375 degrees for 20-25 minutes, until golden brown.

Let cool and sprinkle with powdered sugar.

Homemade Almond Joy Squares

1st Layer
1 bag semi sweet chocolate chip
2 Tbsp. oil
Filling
2 bags coconut (14 Oz.)
1 cup sliced almonds
2 cans condensed milk
2 packages Knox gelatin
2nd Layer
1 bag semisweet chocolate chip
2 Tbsp. oil

Melt 1 bag chocolate chip and 2 tbsp. oil in the microwave on defrost for 2 minutes. Spread on cookie sheet on wax paper. Refrigerate for half hour or until it hardens.

Heat the condensed milk and the gelatin until it boils . Stir often so it doesn't stick to the pan. Add in coconut and almonds, spread the filling on the chocolate layer.

Melt another bag of chocolate chips and oil and immediately spread over coconut mixture. Let it chill in the fridge and cut into small bite size squares.

Brownie Trifle

Brownie Trifle

Southern Living, APRIL 2003

I cut the milk for the pudding in half. The last time I made it, I mixed all the whipped cream with the pudding, and none with the cream cheese and marshmallow cream, and I really liked the texture of the Cool Whip.I also like serving it in individual dishes. the last time I made I used my favorite home-made brownie recipe instead of boxed brownies. The brownies have to be pretty dry and loosely placed at the bottom of the dish.

Ingredients

2 (21-ounce) packages chewy fudge brownie mix
1 (8-ounce) package cream cheese, softened
1 (7-ounce) jar marshmallow cream
2 (8-ounce) containers frozen whipped topping, thawed and divided
3 cups fat-free milk
2 (3.3-ounce) packages instant white chocolate pudding
1 (12 1/4-ounce) jar caramel topping

Preparation

Prepare each brownie mix according to package directions for chewy brownies in a 13- x 9-inch pan. Cool; break into large pieces.

Beat cream cheese at medium speed with an electric mixer until creamy; beat in marshmallow cream. Stir in 1 container of whipped topping; set mixture aside.

Stir together milk and white chocolate pudding mix, stirring until thickened. Stir in remaining container of whipped topping.

Crumble half of brownie pieces in an even layer in bottom of a 13- x 9-inch baking dish. Pour cream cheese mixture evenly over brownies; drizzle evenly with caramel topping. Pour pudding evenly over caramel topping; crumble remaining brownie pieces over top. Cover and chill 2 hours.

For a change, assemble this trifle in a 3-quart bowl. The size of your bowl should hold at least 12 cups. Assemble the brownie pieces, marshmallow mixture, pudding, and caramel topping in several layers when using a deep bowl.

Yield

Makes 15 servings

Robin's Brownies

Robin's Brownies

3/4 cup soft butter
2 cups sugar
4 eggs (room temperature)
1 1/4 cup flour, sifted
1/4 cup cocoa spooned into cup
1 tsp. vanilla

Heat oven to 350. Grease 9x13 inch pan. Cream butter, sugar, and eggs. Add sifted flour and cocoa to the creamed mixture, then add vanilla. Bake 20-30 minutes (or until edges of brownies come off the edge). Do not overbake! Let it cool. Sprinkle with powder sugar or cover with icing.

Homemade Oatmeal Crème Pies

Homemade Oatmeal Crème Pies

(from a blog, but can't remember which one, I also changed the filling a little bit)

Ingredients

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats

Preparation
1. Preheat oven to 375°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.
Yield

Makes 3 dozen oatmeal cookies or 18 cream pies

Creme Filling

Ingredients
3-4 oz. cream cheese
1/2 stick butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract
Preparation
1. Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Yield: Makes 1 1/2 cups

I can't taste them but they smell sooooo gooood

Pappa’s Key Lime Pie

Pappa’s Key Lime Pie

2 egg yolks
2 (14 oz.) cans sweetened condensed milk
1 cup key lime juice (frozen, bottled or fresh)
1 (9x1 inch) prepared graham cracker pie crust
green food coloring
1 cup sour cream
1/2 cup sugar
Pinch of salt
Lime slices for garnish (optional)

In a large mixing bowl, whip egg yolks, condensed milk, food coloring and lime juice 5 minutes. Pour filling into prepared crust. Bake at 350 degrees about 15 minutes or until edges are set and center is still soft. Remove from oven and place in refrigerator to cool.

In a bowl, whisk together sour cream, sugar and salt 3 to 6 minutes or until sugar is dissolved. Spread topping evenly over chilled pie. Return pie to 350 degree oven to set the topping, about 15 minutes; do not let it brown. Refrigerate 24 hours after the second baking . To serve cut into wedges and garnish with lime slices.

BANANA CREAM PIE

Banana Cream Pie

from the kitchen of Robin Wilson

9 inch Baked Pie Shell
2 or 3 medium bananas
1 package (8 oz.) cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla

Bake pie shell. Slice bananas; arrange in pie shell. Beat cream cheese in small mixer bowl on medium speed until light and fluffy. Gradually beat in sweetened condensed milk until well blended. Beat in lemon juice and vanilla. Pour into pie shell. Refrigerate until firm, at least 2 hours. Slice remaining banana; arrange on pie (optional).

Whipped Cream Topping
1 cup cold whipping cream
1/4 cup powder sugar
1 tsp. corn syrup
1 tsp. vanilla
spec of salt
1 box raspberries

Beat all the ingredients until soft peaks form . When whipped cream is firm fold in a box of fresh raspberries. Top the pie with the whipped cream and enjoy!

Sticky Frosting

Sticky Pink Frosting

1 cup sugar
1/3 cup water
4 ½ tsp. Gelatin (strawberry or other flavor)
¼ tsp cream of tartar
Dash of salt
2 eggs white
½ tsp. vanilla

Boil together first 5 ingredients stirring until the sugar dissolves. Slowly add to unbeaten egg whites, beating constantly at high speed until stiff peaks form. Beat in vanilla. This frosting is very good on Angel Food Cake.

My friend Robin Wilson gave me this recipe and she serves it on a sponge cake and puts sprinkles on it. It looks beautiful and it is yummy. Courtney and Aubrey like to frost white cake cupcakes with it.

Bonner Bars

Almond Toffee Bars
a.k.a. Bonner Bars

½ cup butter

1 ½ cups oats

½ cup graham cracker crumbs

1 cup semisweet chocolate pieces

1 cup almond toffee pieces (Heath Bites 12 oz.package)

1 cup sliced or chopped almonds

1 14-oz. can (1 ¼ cups) sweetened condensed milk

1. Preheat oven to 325. Place butter in 13x9x2-inch baking pan; heat in oven about 6 minutes or until butter is melted. Remove pan from oven.

2. Sprinkle oats and crumbs evenly over melted butter; press lightly into bottom of pan using back of large metal spoon. Sprinkle chocolate pieces, toffee pieces, and almonds evenly over crumb mixture. Drizzle all with sweetened condensed milk.

3. Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie. Cool completely in pan on wire rack. Cut into bars. Store, covered, in refrigerator.

Yield: 48 bars

Variation: For a fruity version of these yummy bars, replace half of the chocolate pieces with snipped dried apricots.

This recipe came from Robin Bonner. (We renamed them). They are so good and so easy!

Coffee Cake recipe

Coffee Cake recipe

From the kitchen of Silvia Winert

Kevin brought this recipe home from work, we all like it.

½ lb butter

2 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla extract

2 cups flour

¼ tsp salt

1 tsp baking powder

2 tsp cinnamon

4 tbsp brown sugar

¾ cup chopped pecans

Combine and cream butter, sugar and eggs. Mix sour cream and vanilla and set aside. Alternate adding the sour cream mixture and the dry mixture the creamed ingredients until all is combined. Spoon half of the cake mixture into a Bundt pan, spoon cinnamon mixture onto cake batter. Spoon the remainder of cake batter into pan. Bake at 350 for 60-65 minutes. Cool on rack.

Mandarin Orange Cake

Mandarin Orange Cake

From the kitchen of Silvia Winert

1 Pillsbury Plus yellow cake mix

1 can mandarin oranges, drained

1 (20 oz.) can pineapple tidbits with juice

1 large Instant vanilla pudding mix

1 (12 oz) Cool Whip

Make cake following directions on the box, but use only 2 eggs. Add drained mandarin oranges to the batter. Bake 15 minutes at 350 in a jelly roll pan. Cool

Topping

Mix instant pudding with pineapple; add Cool Whip and stir. Spread over cooled cake. Decorate with strawberry slices or chopped nuts and cut it into squares.

Rocky Road Cookies

Rocky Road Cookies

from the kitchen of Silvia Winert and Robin Wilson

I like to make this recipe a day ahea. It makes it easier to cut. I use a pizza cutter.

2 cups butter

2 cups sugar

4 eggs

2 tsp. vanilla

4 Tablespoons cocoa

2 cups flour

2 cups walnuts

1 bag miniature marshmallows

Frosting

2 boxes (8 cups or 1 bag 2 lbs.) powder sugar

2/3 cup cocoa

1 cup melted butter

2/3 cup evaporated milk

1 tsp. vanilla

Bake in a cookie sheet, it cuts well if it is made the day before.

Not a favorite at my house but Tuellers loved them.

Lemon Cake

Lemon Cake

I got this recipe from a volleball mom (Shotsi) when Aubrey was a freshman in High School. Stephen, Grey and Aubrey like this cake, they say it is the best of all the lemon cakes I make for them.

2/3 cup water

1 pkg. lemon Jello (3 oz.)

1 pkg. yellow cake mix

1 Tbsp. lemon extract

4 eggs

2/3 cup Wesson oil

2/3 cup hot water

Put 2/3 cup hot water and mix with Jello. Beat eggs, then add cake mix, Wesson oil, water and Jello and lemon extract, mix slow. Put in oven and bake 45 minutes or until done @ 375. Glaze while hot.

Glaze

1 1/4 cup powdered sugar

1/4 cup lemon juice

I poke holes with a bamboo skwer. Mix the glaze ingredients well and pour over hot cake. When cool it has a nice glaze.

Carrot Cake

Emeril and Silvia's Carrot Cake

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract

1/2 cup blonde raisins

1/2 cup pineapple tidbits

1/2 cup grated coconut
3 cups grated carrots

1 cup chopped toasted pecans

(1/2 cup each coconut and raisins, optional)

PECAN CREAM CHEESE ICING:

8 ounces cream cheese
1 stick unsalted butter
1 (-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans ( I don’t use pecans in frosting)

Preheat the oven to 350 degrees F.

Butter three (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon and salt. Mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about two minutes. Fold in the nuts. Divide between the three cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 minutes to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

It can be baked in three layers or in a 9-by-13-inch baking pan — in which case cooking time will be 40 minutes to 45 minutes.

For the Frosting:

In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place one cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges. (I don’t put pecans in frosting)

Yield: 1 cake, 8 to 10 servings

This cake is a favorite in our house. I don't use pecans in the frosting, only in the cake.

Apple Coffee Cake

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Emeril's recipe

Cake Ingredients:

1 stick plus 2 teaspoons unsalted butter
1½ cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping Ingredients:

½ cup packed light brown sugar
½ cup all purpose flour
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze Ingredients:

½ cup packed light brown sugar
½ teaspoon vanilla extract
2 tablespoons water

Directions:

Preheat the oven to 350° F. Lightly grease a 13-by-9-inch glass baking dish with two teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs one at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 40 to 45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla and water, and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Yield: 12 servings

Stephen loves apple cakes, but he loves this one best

Fruit Pizza

Fruit Pizza Cookies

(I found this recipe in Rachel Leavitt's blog)

2 rolls sugar cookie dough
8 oz. cream cheese
10 oz. can crushed pineapple, drained WELL
powdered sugar, to taste

I divide each cookie dough package into 6 pieces, and bake the cookies according to the package directions. ( I use a stone cookie sheet). Mix together drained pineapple and cream cheese and spread on top of cooled cookies.
Top each cookie or "pizza" with your favorite fruits. I use strawberries and blueberries. You can use any berry, sliced kiwi, mandarin oranges, etc. It all works well.

Stephen and Grey loved these cookies and it was a hit with their friends also.

Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies

(this recipe came from Robin Wilson)

Ingredients

2 boxes chocolate cake mix (Swiss chocolate, German chocolate, devil’s food etc.)

4 large eggs

1 cup Crisco shortening

1 bag large marshmallows

Mix cake mix, eggs and shortening thoroughly. Make small balls the size of a quarter. Do not flatten. Bake on ungreased cookie sheet at 350 for 11-12 minutes or until cookies are starting to crack all over the top. While cookies are baking, cut the marshmallows in half with scissors. Remove cookie sheet from oven and place ½ of a large marshmallow (cut side down) on top of each cookie and return to oven for 1 minute. Remove cookies from the oven and let them cool on cookie sheet. Make frosting and put a large spoonful on top of each cookie. As soon as you frost the cookies you can sprinkle holiday sprinkles on top of each cookie.

Chocolate frosting

4 oz. cream cheese (or ½ a container of cream cheese spread. It is softer.)

1/3 cup butter

3 cups powdered sugar

3 tablespoons cocoa

1 tsp. vanilla

milk-(enough to make a good spreading consistency)

Softer cream cheese and butter. Add other ingredients and beat until smooth. You might want to double the frosting recipe.

*This recipe makes about 5 dozen cookies.

Tres Leches Cake

Tres Leches Cake

This recipe came home as a school project for Grey's Spanish class. The boys love it. I used Cool Whip so I can cover the whole cake and leave it in the fridge for them to eat it.

Cake:
5 large eggs, separated
1 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup unsalted butter
1 teaspoon vanilla extract

Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
2 cup heavy cream or whole milk

Whipped Cream

1 ½ cup heavy whipping cream

1/4 tsp vanilla

½ cup confectioners sugar

1-Preheat oven to 350 F. Grease and flour a 13x9 inch baking pan (I use a glass dish).

2-Sift flour and baking powder together and set aside.

3-Cream butter or margarine and sugar together until fluffy. Add eggs and vanilla, beat well.

4-Bake at 350 for 30 minutes. Pierce cake several time with a fork.

5-Combine the whole milk or heavy cream, evaporated milk and condensed milk together. Pour 1/2 of the milk mixture over the warm cake. When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

6-When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.